Prep Time
1 Hour
Stand Time
2 Hours
Serves 6

The gently seasoned pickling combo brings out berries' tart side and makes a refreshing dressing for the watercress and chicken.

How to Make It

Step 1

For blueberries: Combine all ingredients except berries and shallot in a medium saucepan. Bring to simmering over medium heat, then reduce heat and simmer 5 minutes. Stir in berries and cook until all of them darken, about 2 minutes. Stir in shallot and let stand at room temperature about 2 hours.

Step 2

Meanwhile, prepare chicken: In a large bowl, combine lemon zest, coriander, salt, and pepper. Rub evenly over chicken. Let stand at room temperature about 1 hour. Trim ends from watercress (to leave long sprigs) and rinse. Wrap in a kitchen towel and chill to crisp.

Step 3

Heat a grill to medium (400° to 450°). Rub chicken with oil, then grill it, turning once, until no longer pink in thickest part, 20 to 30 minutes.

Step 4

Arrange chicken on a platter or plates with watercress. Pour blueberries into a bowl and serve to spoon over chicken and greens.

Step 5

Make ahead: Blueberries, up to 1 week, chilled.

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